Seafood Shabu-Shabu

1-pound mixed seafood (shrimp, scallops, squid, fish fillets)

1 pound thinly sliced beef or pork

1 head of napa cabbage, thinly sliced

1 package enoki mushrooms

1 bunch shiitake mushrooms, sliced

1 package of udon noodles

1 package of tofu, cubed

1/2 cup dashi broth

1/4 cup soy sauce

1 tablespoon mirin

1 teaspoon sesame oil

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

Water, as needed

For the Dipping sauce: Ponzu sauce or a mixture of soy sauce, rice vinegar, and chili oil

1. Prepare the broth.
In a large pot, combine dashi broth, soy sauce, mirin, sesame oil, garlic powder, and ginger powder. Bring to a boil, then reduce heat to low and let it simmer.

2. Set up the pot.
Place a metal bowl or pot in the center of the large pot. This will be your hot pot.

3. Add water.
Add water to the large pot to cover the bottom of the metal bowl. Bring to a boil.

4. Start cooking.
Place the metal bowl in the large pot. Add the broth to the metal bowl.

5. Add ingredients.
Start by adding the napa cabbage, enoki mushrooms, and shiitake mushrooms to the broth. Cook until softened.

6. Add protein.
Add the seafood and beef or pork to the broth. Cook until cooked through.

7. Add noodles and tofu.
Add the udon noodles and tofu to the broth. Cook until heated through.

8. Serve the shabu-shabu with dipping sauce and enjoy well with family.